Chocolate Mud Cake with Mascarpone Coffee Topping

9 inch round cake Conversion Chart Print


cups of all purpose flour
1 cups of brown sugar
6 tablespoons cocoa powder, sifted
teaspoons of baking soda
1 teaspoon of salt
cups of water
½ cup of vegetable oil
3 tablespoons of white vinegar
4 teaspoons of vanilla extract
100 grams of dark chocolate, finely chopped
Chocolate Syrup
cup of water
30 grams of icing sugar
1 teaspoon of cocoa powder
100 grams of dark chocolate, roughly chopped
Coffee Mascarpone Whipped Cream
200 grams of mascarpone cheese
100 grams of whipped cream
1 heaped tablespoon of instant coffee powder
Chocolate Barks
100 grams of dark chocolate, roughly chopped


1. Prepare a 9 inch spring-form pan and preheat oven to 180°
2. Combine dry ingredients in a large bowl and mix together. In a separate bowl or jug, mix water, oil, vinegar and vanilla. Add wet ingredients to dry ingredients. Stir in chopped chocolate. Pour the ready batter in prepared pan. Bake for 35-40 minutes.
3. Check the cake for doneness by inserting a skewer or toothpick inside and it comes out clean. Once the cake is done, allow it to cool inside the pan only.
4. Quickly work on preparing the chocolate soaking syrup. Heat the water, icing sugar and cocoa powder until boiling and slightly thick for 2-3 minutes. When thick add chopped chocolate, and whisk rigorously to remove lumps and melt the chocolate.
5. Poke tiny holes in the cake using a toothpick or skewer. Pour the warm syrup in still warm cake allowing it to be absorbed in whole cake. Let the cake cool completely in the pan before demolding it.
6. Melt 100 grams of dark chocolate for barks. Spread a layer of melted chocolate on a sheet of parchment paper. The thickness should be such that it's easy to remove when chocolate has set. If it's too thin then it will break. Once the chocolate is set, using a knife gently make a lines in chocolate and brake it on those lines or you can just roughly break them randomly.
7. Whip mascarpone cheese in a separate bowl, set aside. In another bowl, take whipping cream and add coffee powder and whip them together. Gently fold in coffee whipped cream into mascarpone. Spread on top of the cake and decorate with chocolate barks.


Recipe loosely adapted from here.

The original recipe calls for baking for 25-30 minutes but my batter was very runny, so I had to bake it for 35-40 minutes. You can adjust the timing as per your batter and oven.

You can prepare the chocolate soaking syrup while the cake is baking but since mine took longer and the syrup quickly sets and then have to be used as a spread on ready cake. I wanted to specifically use it to soak as I was planning to top the cake with coffee flavoured mascarpone cheese and whipped cream. So I prepared it immediately after the cake baked and cooled slightly. I poured it on top of the cake while still warm and allowed the cake to cool completely.

My hubby set the chocolate and he did it a bit too thick, I recommend spreading thinner.